Ingredients:⁠⁠


2 cups of all-purpose flour, and some more to sprinkle⁠⁠
8 egg yolks⁠⁠
2 whole eggs⁠⁠
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Preparation:⁠⁠


On a clean surface make a volcano with the flour, in the center add the eggs and yolks.⁠⁠
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With a fork begin to swirl the eggs, and slowly incorporate the flour into the center of the well.⁠⁠
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When everything is incorporated, knead it together to form a large ball.⁠⁠
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Knead it until obtaining a nice stretchy dough like 3 to 5 minutes, wrap it in plastic and let it rest in the fridge 30 minutes to an hour.⁠⁠
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Cut the dough into quarters and roll out one at a time, keeping the other pieces on the wrap to avoid drying.⁠⁠
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Run the dough through the machine in the widest setting. ⁠⁠
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Fold the sheet in half onto itself, and roll it out again like 10 times, folding it each time.⁠⁠
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You will notice the dough will go from a strong yellow to a paler yellow, and the dough will start developing gluten so it will get tougher.⁠⁠
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After the initial stage, change the setting to the next one and roll your dough, repeat in each setting.⁠⁠
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You will notice your sheet getting longer, you want it to be thin enough to begin seeing your hand through the sheet, around setting 7.⁠⁠

 


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And voila, you can use these sheets to cut into pappardelle, tagliatelle or go crazy and make some ravioli or cappelletti the sky is the limit.⁠⁠
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In this case, we went with pappardelle and topped it with crispy shallots, saute mushrooms with herbs, and a touch of Pecorino Romano.